Lynn wrote: > Take 600 ml of pure cream (please don't ask conversions I don't know, probably a pint)whip it up, then add one can sweetened condensed milk (you can use the skim), just make sure you don't beat it into butter then flavourings, then chuck it in a suitable size container and freeze. Easy as that.
My French friend's mother used to make icecream in one of those old type ice cube container where the inside came off. She left that off, of course, and used, I think, cream and condensed milk, like Peter, and fresh strawberries pulped in a blender. It just went into the freezer and got stirred a few times. It was beautiful, but I can get those metal containers anymore, they're all plastic now, and the inside stays where it is. Maybe I could try icecream cubes? My mother makes a tapioca sort of mousse which I guarantee you would all love! It's got eggs, milk and brandied fruit in it, and I can't remember what else. I also have her recipe buried somewhere...I'll have to wait until I retire, though, all those things take too much time to make, and too little time to eat...as well as too many calories to put on :-) Helene, the verrry hungry froggy from Melbourne. Just cold meats and salad for dinner, alas... Find local movie times and trailers on Yahoo! Movies. http://au.movies.yahoo.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
